Recipes
Olives Scaciati, Served at Spring Inspirations March 2007
2 lb. large, unpitted green olives (I used common green olives stuffed with pimentos)
2 cups ½ inch-celery pieces with leaves
¾ cup extra-virgin olive oil
¼ cup red wine vinegar
2 Tbsp. dried oregano
1 tsp. black pepper
¾ tsp. dried crushed pepper
6 garlic cloves, coarsely chopped
Wash olives, and drain. Place olives and celery in a large bowl. Whisk together olive oil and next 5 ingredients until blended; pour over olive mixture, tossing to coat. Cover and chill 8 hours. Refrigerate up to 1 month. Serve at room temperature. Makes 6 cups.
Recipe taken from Southern Living